- ¾ pound spaghettini
- 1 heaping cup asparagus pesto (recipe opposite), warmed
- Salt and freshly ground black pepper to taste
- 4 tablespoons grated Parmesan or pecorino cheese for garnish
- 4 tablespoons toasted breadcrumbs
Bring a large pot of salted water to a boil over a high heat. Add the spaghettini and cook until al dente. Drain. In a large serving bowl toss the pasta with the asparagus.